$10.50
Peranakan-Malay otak-otak meets Chinese spring-roll pastry — the kind of cross-pollination Singapore hawkers have been doing since Hokkien popiah first met Malay rempah.Inside: fish paste folded through a rempah of galangal, lemongrass, candlenut, chilli, ginger, garlic and belacan, loosened with santan. Wrapped in a thin wheat-and-coconut-oil pastry and fried until the shell shatters at the first bite, releasing the fragrant, spiced filling.Heat through in an air-fryer or oven for the proper crunch. Eat hot, with chilli sauce.
Ingredients:
Fish Meat, Galangal, Dry Chilli, Red Chilli, Onion, Lemongrass, Candlenut, Vegetable oil, Sugar, Shallot, Ginger, Garlic, Shrimp Paste, Monosodium Glutamate, Water, Coconut Milk, Self-Raising Flour (Wheat), Rice Flour, Wheat Flour, Coconut Oil, Salt, Sodium Caseinate (Milk), Wheat Starch, Maltodextrin, Flour Treatment Agent (300)
